Having grown up on Cornbread Dressing, I had quite a mental block about making Bread Dressing. However, I have to say ,this recipe is quite good and it’s easy to make. So, if you’re still looking for a GF Thanskgiving stuffing/dressing recipe, this is a great option. If you need to be gluten free and corn free, then just make this dressing with your favorite GF/corn free bread.

The key to good stuffing/dressing is to cut the bread cubes to the right size and toast them well. Otherwise, you’ll end up with a soggy mess.

Instructions

10 c. gluten free bread, cut into ½” cubes

8 Tbsp. butter (use Earth Balance for casein free)

2 c. chopped onions

1 c. chopped celery

¼ – ½ c. minced parsley

1 tsp. sage

1 tsp. thyme

¾ tsp. salt

½ tsp. black pepper

1/3 to 1 c. chicken stock

2 large eggs (optional)

Preheat the oven to 400 F. Place the bread cubes on a baking sheet and toast for 5 – 10 minutes, stirring every 2 – 3 minutes. Pour the bread into a large bowl. Melt the butter over medium high heat. Add the onions and celery and cook for 5 minutes. Remove from the heat and stir in the parsley and spices. Add this to the toasted bread and toss until well combined.

Stir in the stock until the stuffing is lightly moist but not packed together. Taste and adjust the seasonings as desired. For a firm stuffing, stir in 2 beaten eggs and the more stock if needed to get to the desired consistency. Bake until the stuffing reaches an internal temperature of 165 F.

I’ve not tried this recipe, but in general, the butter is there to give both flavor and a tender texture. Perhaps you could try a nice tasting oil, such as sunflower or walnut oil. Or try the old standbys-bacon grease or melted chicken fat…though I doubt you really need 8 tablespoons of grease. Comments, anyone?

To keep this more of a cornbread dressing, could you put the toasted bread into a food processor and make a “bread” meal instead of cornmeal? If you grew up on cornbread dressing, you know the problem I would have trying to serve a bread stuffing.